When you have a hankering for fluffy, sticky cinnamon rolls — but no time or crowd to help you eat them —Dessert for Two‘s small-batch recipe comes to the rescue. Not only do these Quick Cinnamon Rollscome together using no yeast, they reach that delectable, buttery status with just 15 minutes in the oven.
Why is it that pasta is the go-to “pantry raid” dinner of choice? Sure, pasta just seems so effortless and satisfying. But here’s a fun fact: so is risotto.
Arborio rice. Stock. Some aromatics. The vegetable of your choice. Cheese. That’s pretty much all you need to have on hand to get dinner on the table. Risotto is simple to prepare and customizable to the nth degree based on your family’s tastes (basic risotto with a vegetable toppings bar, anyone?). The rice cooks in 18 minutes, and the leftovers can be repurposed into a no-brainer breaded and lightly fried cake.
This week on The Great Food Truck Race, the route took the teams to Alabama. On their first day Tyler had the teams getting their hands dirty — picking frozen shrimp in a challenge to see who could get close to 100 pounds. One team left with their spoils but soon found the challenge of peeling and cleaning the Gulf Coast delicacy holding them back. Later in the day Tyler challenged the two teams who had cooked the best brunch dish on Day Two to a seafood cook-off. In a surprise turn of events, the team that won was actually sent home.
Some were more successful than others at selling seafood dishes, but when in the South, where the fruits of the sea are the freshest, there’s no excuse not to partake of the bounty. And the state of Alabama has a lot to offer when it comes to seafood delicacies, including shrimp po’ boys and shrimp ‘n’ grits. For the meat lovers, there’s barbecue ribs, burgers and good ol’ Southern cooking.
Before you twist the lid off your next jar of tomato sauce, consider making a batch yourself. While there are many ways to make a classic red sauce, Ina Garten’s five-star Marinara Sauce is about more than tomatoes. She deepens the flavor with red wine and garlic, and she creates a chunky texture with chopped onions and crushed tomatoes. It jives perfectly with any pasta shape, as a part of a baked pasta dish like lasagna or even as pizza sauce.
Airline food. Those two words conjure up images of nearly edible meals served in plastic trays that you just try to force down your gullet as you watch that one Adam Sandler movie where he plays his own twin sister. In other words, the only James Beard award it would win would be the coveted “managed not to blow chunks on the way to New Mexico.” Well, here is a company that delivers airline food right to your door so you can manage not to blow chunks on the way to your living room as well.
The pun-loving folks over at Air Food One will fill your home with the delicate aromas of off-gray turkey and biscuit cookies. It works a lot like Fresh Direct and other food-on-demand services. You simply sign up and, like nearly palatable magic, once a week you’ll be staring down a piping hot plate of something that is sure to give you calories and technically prolong your life.
I love pie, all pies, but this one stands above the rest. I’m not even a huge blueberry fan, but when they are baked up in a pie shell, with just a bit of lemon, some sugar and pats of butter, I could eat the whole thing. I prefer to use fresh wild blueberries. They tend to be smaller, are just a bit tart and have a more intense flavor, but the larger variety works as well and I’ve baked this pie using frozen berries with great success.
So, you’ve got your measuring cups ready and your sugars on standby, but you just can’t figure out what to bake? Cupcakes or pies? Truffles or trifles? Cookies or bars? Stop fretting over your stand mixer — the answer to this sweet dilemma is simple: Make a mash-up.
The wisp of crispness in the air is always a reliable prompt to get back into the kitchen. There is no better way to celebrate the beginning of fall than by baking something sweet and fragrant. These muffins fill the air with the aromas of cardamom,...
For the first time ever, 16 of your favorite all-star chefs are coming together in the name of eviliciousness to face off in the first-ever Cutthroat Kitchen: Superstar Sabotage tournament, premiering Wednesday, Oct. 8 at 9|8c. During the course of five weeks, kitchen masters like Alex Guarnaschelli, Justin Warner, Anne Burrell and Nadia G will battle in four heats plus a finale, but ultimately only one contestant can earn Cutthroat glory and a $75,000 prize for charity. Before this unprecedented series of cook-offs begins, FN Dish wanted to learn a little bit more about what host Alton Brown has in store for these A-list rivals. Will he be soft on the sabotages on account of the contestants’ vast culinary experience? It turns out, Alton says, “It’s not difficult for me at all” to be hard on the chefs. Read on below to hear more from Alton in an exclusive interview.
Do you think these chefs have any idea what they’ve signed up for? After all, Cutthroat Kitchen isn’t like any other culinary competition. Alton Brown: I think that everybody that is in the competition has watched the show — or maybe two — but that still doesn’t really prepare you because this is one of those shows where being a spectator just doesn’t set you up for the realities of what to expect, especially during the shopping.
Last week FN Dish revealed that The Kitchen is preparing for its first-ever episode dedicated to one of fall’s favorite comfort foods — soup — and we asked for help in learning how you make and enjoy soup at home. (Click here to vote on last week’s questions.) This week The Kitchen wants to know more about your personal tastes when it comes to filling up on a warm bowl of soup. Read on below to cast your vote in the polls, and be sure to look out for The Kitchen’s upcoming soup show.